2 tsp. olive oil, divided
4 4-oz albacore tuna steaks
1/4 tsp. sea salt, divided
1/4 tsp. ground black pepper, divided
1 large onion, sliced
1/2 lb carrots (about 5 small), peeled and sliced into matchsticks
1 large fennel bulb, sliced (save fronds and stalks for another use)
3/4 C. low-sodium vegetable broth
1 clove garlic, minced
1 tsp. raw honey
1 T. chopped fresh thyme
2 T. apple cider vinegar

Heat 1 tsp. oil in a large sauté pan over medium-high heat. Sprinkle tuna with 1/8 tsp. salt and 1/8 tsp. pepper. Sear tuna in pan until lightly browned, about 1 to 1 1/2 minutes per side. Remove tuna from pan, place on plate and tent with foil to keep warm. Add remaining 1 tsp. oil to pan with onion, carrots and fennel. Cook for 5 to 7 minutes, until vegetables soften. Lower heat to medium and mix in broth, garlic and remaining 1/8 tsp. salt and 1/8 tsp. pepper. Cover and cook for 10 more minutes. Stir honey, thyme and vinegar into vegetables. Place tuna steaks over top, cover and cook for another 5 to 7 minutes. Serve each tuna steak with 1 C. braised vegetables.

Yield: 4 servings
Serving Size: 1 steak and 1 C. vegetables
Calories: 179
Fat: 5g
Fiber: 4g